Curried Chicken Salad In Mini Pitas Recipes

CURRIED CHICKEN SALAD IN MINI PITAS

Steps:

• In a bowl, blend mayonnaise, chutney and curry powder. Stir in chicken, apple, radishes and green onions. Season to taste with salt and pepper.
• Line pitas with lettuce. Fill with chicken salad.

CHICKEN SALAD PITAS

Steps:

• Combine mayonnaise, cooked chicken, celery, sweet onion, grapes, walnuts, lemon juice, Dijon mustard, fine sea salt and white pepper in a large mixing bowl. Stir to combine.
• Stuff 1 piece of lettuce and a tomato slice into each pita bread halve.
• Spoon in chicken salad.
• If you've tried this recipe, please come back and let us know how it was!

CURRIED CHICKEN SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
• For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
• Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

GRILLED CURRIED CHICKEN SALAD AND PITA

Steps:

• Preheat grill or broiler. Remove excess fat from chicken and pound breast halves between sheets of waxed paper to 1/2-inch thickness. Grill or broil chicken 3 to 5 minutes on each side or until juices run clear when pierced with a fork. Cool. Cut into 1/2-inch cubes and place in a medium bowl. Add mayonnaise, yogurt, apple, grapes, red onion, apple juice, parsley, curry powder, salt, and pepper. Mix. Heat pita in warm oven and serve with chicken salad, lettuce and tomato slices.

CURRIED CHICKEN SALAD ON WHOLE-WHEAT PITAS

Steps:

• Fill a medium (4-quart) stockpot halfway with water; add 1 lemon half, garlic, cilantro sprigs, and jalapeno. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Add chicken. Simmer, partially covered, until chicken is cooked through, about 16 minutes. Using a slotted spoon, transfer chicken to a plate; discard liquid. Tent chicken with foil, and let stand until cool enough to handle. Cut chicken into 1/2-inch pieces.
• Stir yogurt, mayonnaise, 2 teaspoons lemon juice from remaining lemon half, the curry powder, scallions, almonds, chopped cilantro, apple, and salt; season with pepper. Stir in chicken.
• Toast pitas. Top each with a lettuce leaf. Spoon 1 cup chicken salad over lettuce, and garnish with a cilantro sprig.

CURRIED CHICKEN SALAD PITA SANDWICHES

Steps:

• Whisk mayonnaise, yogurt, and curry powder in medium bowl. Mix in chicken and green onions. Season chicken salad to taste with salt and pepper. Divide chicken salad and lettuce among each pita half. Place 2 pita halves on each of 4 plates and serve.